This yummy low fat dip is perfect for a summer snack. The healthy pita chips are a great compliment. For the Pita 2 pkg. (6 ct each) Whole Wheat Pita Bread EVOO Salt & Pepper 3-4 sprigs Fresh Oregano, chopped Preheat oven to 450°. Cut pita into 6th’s. Place on a baking sheet Drizzle with EVOO. […]
This yummy low fat dip is perfect for a summer snack. The healthy pita chips are a great compliment.
For the Pita
2 pkg. (6 ct each) Whole Wheat Pita Bread
EVOO
Salt & Pepper
3-4 sprigs Fresh Oregano, chopped
Preheat oven to 450°.
Cut pita into 6th’s.
Place on a baking sheet
Drizzle with EVOO.
Season with salt, pepper & Oregano.
Bake 8-10 minutes.
NOTE: Watch carefully so not to burn the chips!
For the Dip
¾ c. Low Fat Sour Cream**
8 oz. Fat Free Cream Cheese**
1 c. Fresh Chives, chopped
4 strips Bacon, cooked crisp
Salt & Pepper
Combine all ingredients crumbing in the bacon.
Let rest until ready to serve.
**NOTE: The original recipe came from Giada DeLaurentis. It called for regular sour cream & Mascarpone instead of the cream cheese.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.